| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Italian | 1 | Servings | |
INGREDIENTS
| 1 | T | Olive or vegetable oil |
| 2 | Carrots, thinly sliced | |
| 1 | Onion, chopped | |
| 1 | Celery stalk, thinly sliced | |
| 1 | Garlic clove, minced | |
| 1 | 9-oz. frozen baby lima | |
| beans | ||
| 1/2 | c | Dried lentils, sorted |
| rinsed | ||
| 1 | 14 1/2 oz. ready-to-serve | |
| vegetable broth | ||
| 1 | c | Water |
| 1 | 14.5 oz. diced tomatoes | |
| with Italian herbs | ||
| undrained | ||
| 1/4 | c | Uncooked orzo or rosamarina |
| rice-shaped pasta | ||
| 8 | mg., protein 13 g. |
INSTRUCTIONS
Heat oil in large saucepan over medium-high heat until hot. Add carrots, onion, celery and garlic and stir 2 to 3 minutes or until vegetables are crisp-tender Add lima beans, lentils, broth and water. Bring to a boil. Reduce heat; simmer uncovered 15 minutes. Stir in tomatoes and orzo. Return to a boil. Reduce heat; simmer 13 to 15 minutes or until lentils and orzo are tender, stirring occasionally. 4 (1 1/2 cup) servings Calories 310; fat 5g; cholesterol 0 mg.; total carbohydrate 54 g: sodium I seeved this with warm onion focaccia. Posted to EAT-LF Digest by Beverly Manning <bmann@diamond.jcn1.com> on Nov 18, 1998, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 624
Calories From Fat: 33
Total Fat: 3.8g
Cholesterol: 0mg
Sodium: 3383.9mg
Potassium: 2506.8mg
Carbohydrates: 111.6g
Fiber: 37.3g
Sugar: 14.8g
Protein: 41.3g